On a large baking sheet coating with cooking spray, add cauliflower and drizzle with 1 tablespoon oil - season with salt and fresh ground black pepper, tossing cauliflower to coat. Spread mixture into an even layer - place pan into the oven and bake until tender and golden, stirring halfway through, about 15 to 20 minutes.

Meanwhile, in a medium bowl, whisk together flour, cornmeal and 1 teaspoon salt. Gradually whisk in enough coconut milk until the batter has the consistency of pancake batter.

When the cauliflower is ready, remove from the oven and season with curry powder, tossing well to coat. Stir cauliflower into the batter.

Pour remaining 3 tablespoons oil into a 10-inch oven-safe nonstick skillet. Place skillet into the oven for 5 minutes to heat the oil. Carefully remove pan from the oven and scoop the batter into the pan, spreading to form an even layer. Place skillet back into the oven and allow to cook until the flatbread is crispy, the center is firm to the touch and the edges are well-browned, about 1 hour. Remove and let rest for a couple minutes in the pan before turning it out to serve.